Afghan · beginner
Afghan Garlic Dill And Spinach Braised Chicken
Tender chicken thighs gently seared and simmered in a vibrant braise of fresh spinach, fragrant dill, and cilantro, finished with cold garlic-infused yogurt.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper, then sear for 4 to 5 minutes per side until lightly browned. Transfer chicken to a plate.
- 02
In the same skillet, add the diced yellow onion and 3 minced garlic cloves. Sauté for 4 to 5 minutes until soft and translucent.
- 03
Stir in the ground coriander and sauté for 30 seconds until aromatic.
- 04
Add the chopped spinach, dill, and cilantro to the skillet, stirring for 2 minutes until greens begin to wilt.
- 05
Nestle seared chicken pieces back into the leafy green mix, reduce heat to low, cover with a tight lid, and simmer for 15 minutes until chicken is cooked through.
- 06
Whisk plain Greek yogurt with the remaining minced garlic clove and a pinch of salt. Serve chicken warm topped with spoons of garlic yogurt.
A LITTLE KITCHEN KNOW-HOW
herb wilt braising
Simmering proteins inside dense fresh herbs to release aromatic oils and create a fresh sauce base without heavy creams.
Notes from the kitchen
- Use fresh leafy herbs rather than dried herbs to retain bright color and green sweetness.
- Do not over-drain the braise, as natural juices combine with yogurt for a delicious sauce.
- Original home-cooking adaptation inspired by Afghan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
